Easy Frittata Recipe

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Easy Beans

Easy Frittata

Contributed by: Melinda

This is a true refrigerator dish...whatever is in the refrigerator you can put into this easy crustless quiche. I almost never use meat, but many frittata recipes do include it. Do what you like. My favorite version is with leftover cauliflower. Using olive oil, soy milk and soy cheeses can keep this dairy free.

4 - 6 eggs, beaten
1/4 cup soy milk, evaporated milk or half and half
1/2 cup grated parmesan cheese
1/2 cup diced cheese - Optional
2 - 4 cups pre-cooked and cooled or leftover vegetables
Salt and Pepper to taste
1/2 tsp nutmeg or some basil depending on vegetables used
Olive Oil or Butter

Prehaet oven to 375 and grease an 8 x 8 inch square baking dish.
To the beaten eggs, add milk and parmesan cheese. Combine well.
Add optional diced cheese and vegetables and combine well.
Incorporate seasonings.
Bake for approximately 30 minutes until center is almost set. It should jiggle slightly.
Let stand 10 minutes before serving.

This is a non-traditional method of preparing a frittata. Leftover vegetables are great for this dish. Be sure to include some aromatics such as onion and/or garlic. In fact, onion alone is excellent.

This is a great side dish and a great way to use up leftover vegetables. Meat such as bacon, ham or sausage can be added for a heartier dish. The cheese can be omitted. A traditional frittata is cooked over medium fire. It is ligltly browned on the bottom (5 - 6 minutes), then loosened and slid out of the pan onto a plate. It is then returned to the pan to cook on the other side until set. The skillet method is much faster, but messier and more effort.

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